Share a recipe or food thought - General Discussion.

Forums › Off topic › Share a recipe or food thought - General Discussion.

1 | ... | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | ... | 49

2376 posts

Uber Geek

Lifetime subscriber

#3038408 18-Feb-2023 08:37

hotsupes:
I know a few years back there was a scare with Chinese Garlic being bleached and fumigated with Methyl Bromide.

However I always see Chinese Garlic (roots cut off for MPI purposes) with purple skin now at the supermarkets. Here's an example https://www.newworld.co.nz/shop/product/5046145_ea_000nw?name=garlic

Is it safe to assume that it is safer than the old Chinese Garlic we used to get which was ultra-white? (which I believe is still sold under a brand with a Blue tag) Online research seems to provide slightly outdated information or unreliable anecdotal stuff.

I use it but always choose the purple coloured one. I figure that the white is bleached. Surely if it’s toxic someone would have stopped it coming in.

networkn

Networkn
32255 posts

Uber Geek

ID Verified

Trusted

Lifetime subscriber

#3038420 18-Feb-2023 08:58

hotsupes:

Highly recommend this sauce

Rocoto Sauce that pairs beautifully with Chicken and Avocado. It isn't that spicy, at least for me.

That looks pretty spicy to me.

I tried this brands Chimichurri and wasn't overly impressed. I'll try and find a sample to try.

networkn

Networkn
32255 posts

Uber Geek

ID Verified

Trusted

Lifetime subscriber

#3039030 19-Feb-2023 14:23

Boysenberry Trumpet (not vegan) is the perfect icecream. Fight me.

Tinkerisk

4208 posts

Uber Geek

#3039082 19-Feb-2023 18:12

It's hard to win me over for trivia, but yesterday we actually had Ted Lasso's Shortbread Biscuits with our coffee. Well, really not bad for only four ingredients. Apple‘s recipe.

- NET: FTTH, OPNsense, 10G backbone, GWN APs, ipPBX
- SRV: 12 RU HA server cluster, 0.1 PB storage on premise
- IoT: thread, zigbee, tasmota, BidCoS, LoRa, WX suite, IR
- 3D: two 3D printers, 3D scanner, CNC router, laser cutter

hotsupes

161 posts

Master Geek

#3039314 20-Feb-2023 11:00

networkn:

hotsupes:

Highly recommend this sauce

Rocoto Sauce that pairs beautifully with Chicken and Avocado. It isn't that spicy, at least for me.

That looks pretty spicy to me.

I tried this brands Chimichurri and wasn't overly impressed. I'll try and find a sample to try.

Yeah it looks spicy, but it's nowhere as spicy as you might think IMO, it has a good kick but not one that makes you cry blood. I don't consider myself a chili head either.

This upcoming Saturday, the lady who sells on behalf of the sauce makers will be doing samples at Moore Wilsons, if you get a chance, pop in there (it's also the cheapest place to buy it RN). Have never tried the Chimmichurri as i make my own.

@Tinkerist - Rocoto Rellenos is on my bucket list of dishes to try xD

networkn

Networkn
32255 posts

Uber Geek

ID Verified

Trusted

Lifetime subscriber

#3039315 20-Feb-2023 11:02

Heh, would be pretty pricey if I factor in a trip to Wellington :)

Please share your Chimichurri Recipe, I've not found one to date to rival those I've found in restaurants. I like mine leaning toward more vinegary.

hotsupes

161 posts

Master Geek

#3039349 20-Feb-2023 12:13

Eva888:
hotsupes:

I know a few years back there was a scare with Chinese Garlic being bleached and fumigated with Methyl Bromide.

However I always see Chinese Garlic (roots cut off for MPI purposes) with purple skin now at the supermarkets. Here's an example https://www.newworld.co.nz/shop/product/5046145_ea_000nw?name=garlic

Is it safe to assume that it is safer than the old Chinese Garlic we used to get which was ultra-white? (which I believe is still sold under a brand with a Blue tag) Online research seems to provide slightly outdated information or unreliable anecdotal stuff.

I use it but always choose the purple coloured one. I figure that the white is bleached. Surely if it’s toxic someone would have stopped it coming in.

That's my thinking as well, I end up buying the purple skinned ones to at least avoid the "bleach" concern. Methyl Bromide fumigation is still required by MPI for pest control requirements.

https://www.mpi.govt.nz/dmsdocument/1147-Importation-and-Clearance-of-Fresh-Fruit-and-Vegetables-into-New-Zealand-Import-Health-Standard

"Mandatory fumigation is required, prior to inspection, with methyl bromide at one of the
following rates:
32 gms/m³ at 27-32 °C for 2 hours
40 gms/m³ at 21-26.9 °C for 2 hours
48 gms/m³ at 15.5-20.9 °C for 2 hours
48 gms/m³ at 10-15.4 °C for 3 hours
Offshore fumigation will be accepted if the appropriate treatment is endorsed in the treatment
section of the phytosanitary certificate. Alternatively, an attachment to the phytosanitary
certificate (ie. treatment certificate) will be accepted, however, the attachment must be clearly
endorsed by the quarantine authorities in the People’s Republic of China."

https://www.mpi.govt.nz/export/timber-wood-products/timber-wood-products/methyl-bromide/

What is methyl bromide?

Methyl bromide is a highly effective fumigant used for treating primary products for export – as well as imported goods – to control quarantine pests. It is a colourless, odourless, non-flammable gas that:

is toxic to humans

can damage the Earth's ozone layer."

I guess the real question would be, what is the impact of this to human health when they consume fruits/vegetables that have been through Methyl Bromide fumigation, even at the lower concentrations used on Food Products or is it volatile enough that it simply disappears after sometime? The only studies i've found were ancient, from the 40's/60's.

Samsung

Shop now on Samsung phones, tablets, TVs and more (affiliate link).

networkn

Networkn
32255 posts

Uber Geek

ID Verified

Trusted

Lifetime subscriber

#3039351 20-Feb-2023 12:18

Pretty confident if there was a tangible link to significant health issues, they wouldn't be allowed to spray with it, or at least without warning people. Could be wrong though.

Tinkerisk

4208 posts

Uber Geek

#3046141 6-Mar-2023 01:36

„Skrei“, the Norwegian winter cod. A very delicious fish which is only available for a few weeks at this time of year.

trig42

5802 posts

Uber Geek

ID Verified

#3046156 6-Mar-2023 08:19

networkn:

Boysenberry Trumpet (not vegan) is the perfect icecream. Fight me.

We bought a tub of Tip Top Boysenberry Ripple last week in the shopping. I haven't had Boysenberry Ripple since I was a kid probably. I'd forgotten how delicious it is. So good it won't last long in the freezer.

networkn

Networkn
32255 posts

Uber Geek

ID Verified

Trusted

Lifetime subscriber

#3061194 10-Apr-2023 19:29

I had a pretty big day cooking on Friday.

- Lamb Ribs - Cooked at 260F on the Masterbuilt 800.

- Brisket. Was sold point end, got flat folded over, no nice layer of fat. End up pretty tasty despite that, and tenderness was pretty decent, sadly a bit dry and slightly overseasoned. I am going to contact PureSouth as it was a pretty sad bit of meat for a premium brand. The cutter had a really bad day. Cooked at 260F as well.

- Pork Belly, skin off, cooked for 3 hours at 260F

After the Ribs were smoked I put them foil with a fraction of moisture, they turned out great. Pork Belly is about as easy as BBQ gets, and it was delicious. I tried a base rub then another rub, but that wasn't ideal, a little too much salt.

Did some Pao de Queijo with my daughter, sadly the recipe had an error, and again too much salt (was drinking a lot of liquid this weekend!).

Rounded it off with a lovely Waldorf Salad and some Home Made Cheesecake.

Sadly, I didn't think to take photos except of the Brisket but it was very sad, so I don't want to paste it :)

Handle9

11277 posts

Uber Geek

Trusted

Lifetime subscriber

#3061198 10-Apr-2023 19:41

Lamb ribs are great, I've been doing them a bit recently as chops at a reasonable price have been a pain to get.

I'd much rather do pork than brisket at this point, it's just so much more reliable. I've been doing pork adobo a bit recently, I'm going to do the marinade this weekend but cook them as pork belly burnt ends for a BBQ in the desert. Hopefully they'll work ok, it'll be fun regardless. My mate is doing a mega brisket so my stuff is just a snack.

networkn

Networkn
32255 posts

Uber Geek

ID Verified

Trusted

Lifetime subscriber

#3061204 10-Apr-2023 20:06

Handle9:

Lamb ribs are great, I've been doing them a bit recently as chops at a reasonable price have been a pain to get.

I'd much rather do pork than brisket at this point, it's just so much more reliable. I've been doing pork adobo a bit recently, I'm going to do the marinade this weekend but cook them as pork belly burnt ends for a BBQ in the desert. Hopefully they'll work ok, it'll be fun regardless. My mate is doing a mega brisket so my stuff is just a snack.

Finding decent-sized meaty lamb ribs can be a challenge in my experience.

Brisket can be amazing, but it's quite hard to get right. I did a 2-day bbq judging competition recently, and Brisket was the least enjoyable. Barely anyone got it 'right' (though it was far from terrible). Compare that to Ribs where from a possible score of 300 (actually 360) there were 7 teams tied for 300 and countback separated them by only 9 points above that, in pork ribs. The lowest score was 292 across a total team count of 18!

I am not a massive fan of Pulled Pork I prefer Pulled Lamb. Like Brisket, Pulled Pork can be absolutely amazing (Morepork BBQ do the best I've had), but so often it just isn't. It's either too dry, too soggy, over-sauced, or under-sauced!

freitasm

BDFL - Memuneh
79156 posts

Uber Geek

Administrator

ID Verified

Trusted

Geekzone

Lifetime subscriber

#3061216 10-Apr-2023 21:25

Pao de queijo:

1 cup of water
1 cup of milk
1/2 cup of oil
1 teaspoon of salt
1 pack of tapioca starch (450 g)
2 to 3 eggs
200 g of grated parmesan cheese

1. Bring to boil in a big pan the water, the milk, the oil and the salt.
2. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down.
3. Put the mixture in a bowl, add the eggs and knead well.
4. Add the grated cheese and keep kneading until the dough is smooth.
5. Roll one tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.
6. Place the balls on a baking tray greased with oil or lined with baking paper.
7. Bake the cheese rolls in hot oven (200 degrees) for about 20 minutes or until golden brown.
8. Put the cheese rolls in a basket and serve them warm.

MikeAqua

7769 posts

Uber Geek

#3061334 11-Apr-2023 09:30

I made this at the weekend. Recipe: Malaysian fish curry from Madam Woo's kitchen | Stuff.co.nz

I used some of a big rig (lemon fish) I caught and froze in March. It was very nice. Much sourer than most Thai or Malay curries you would encounter in NZ, which make it nice and fresh. I added roasted peanuts for a little crunch. Took me about 45 minutes, including prep.

I caught and froze a lot of kahawai and rig in March so I see more of these curries in my near future.

Mike

1 | ... | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | ... | 49